Cherry IceBox Cookies

Photo by regina t.

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

72

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

72

servings

Ingredients

  • 1 cup butter, softened

  • 1 cup sugar

  • 1/4 cup packed brown sugar

  • 1 egg

  • 1/4 cup maraschino cherry juice

  • 4-1/2 teaspoons lemon juice

  • 1 teaspoon vanilla extract

  • 3-1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon cream of tartar

  • 1/2 cup chopped walnuts

  • 1/2 cup chopped maraschino cherries

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool. Yield: about 6 dozen.

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